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Wednesday, February 27, 2008

Cod with a pinenut-crawfish crust

I don't eat fish very often (as you can probably guess from my recipe links to the right - very few fish recipes!) and when I do, it's usually just salmon in the oven, or poached fish or.. well, few very exciting things really.

However, I made this for New year's eve, and it's really tasty! I found the recipe in Ica Buffé, a magazine for all customers at Ica which is Sweden's largest chain of grocery stores. I used less than half of the butter suggested though - what were they thinking? They also had a recipe for a champagne sauce.. well, I made it, but it was actually not a big hit, so I'd suggest making a simple hollandaise or a lemon cream sauce to go with this. Or something else entirely - play up the dill and make a dill sauce, perhaps?

Use any fish you'd like - cod is an endangered species so you either want to make sure you use cod from a sustainable source, or another firm white fish like hoki or talapia.